Instructions: The day before, wash the lemons and place them in a saucepan, covered with cold water. Bring the water to the boil then as soon as the mixture boils, remove the lemons and discard the water. Finely slice the lemons, discarding visible pips and layer the lemons in a deep bowl, adding sugar after each layer and mix thoroughly to coat the lemon slices with the sugar. Cover and set aside for 12-24 hours.

Next, make the pastry. Place the sugar, lemon zest and flour in a food processor and process then add the cold butter and process until the mixture is crumbly. With the motor running, add the egg and process until the dough comes together. Flatten the pastry into a disk and flatten slightly then wrap in plastic and chill until firm.

Roll out the dough onto a large piece of plastic wrap then carefully pick up the plastic wrap with the pastry attached and lay the pastry over a buttered 28cm. loose bottomed spring form tin. Remove the plastic wrap and press the pastry into the tin. Chill for 30 minutes. Prick the bottom of the pastry then bake at 180 c. for 40 minutes until browned and very crisp. Cool.

To make the filling, drain the lemon mixture and set aside. Place the sugar syrup in a mixing bowl and add the marmalade, eggs, cream, sour cream and brown and castor sugar. Whisk all the ingredients until well combine.

Arrange the lemon slices over the cooked pastry base then pour over the egg/cream mixture. Bake at 160 c. for 90 minutes or until the mixture has set and is golden brown.

Allow to cool then serve with whipped cream.

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